Coconut Cream Cheese Pound Cake with Glaze

Coconut Pound Cake1

After starting this blog, I found that I have explored a few recipes that I would never thought I would even think of making.  In the past, I would not have thought to try this one, because coconut has never really been my favorite.  I don’t so much mind the taste of coconut, but the texture of strands of coconut left with the after taste doesn’t really “float my boat”.  To my surprise, this one worked.  I think it was because I used extra find coconut flakes as well.

Cake Ingredients:
1 cup butter, room temperature
8 ounces cream cheese, room temperature
1 3/4 cup sugar
6 eggs
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. salt
1 tsp. baking powder
3 cups cake flour
2 cups shredded flaked coconut, unsweetened

Glaze Ingredients:
2 cups powdered sugar
2-3 tablespoons milk

Preheat oven to 325°F. Coat a 10 cup bundt pan with non-stick spray. Set aside.

In a large bowl, beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.

Add in eggs, one at a time, beating well, after each addition.

Beat in the vanilla extract, coconut extract, salt, and baking powder until mixed, scraping the sides of the bowl.

Turn the mixer to low and sift in the flour, mixing until just incorporated.  DO NOT OVERBEAT!!!

Stir in the coconut.

Spread batter into your prepared pan, tapping out the air bubbles and bake for 70-80 minutes, or until cake tester cake comes out clean.

Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.

GLAZE
Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm.  The glaze will slightly harden after it cools.

Coconut Pound Cake2

 

Advertisements

Coconut Cake

I was looking for something similar, but different to a classic yellow cake, so I tried this one out.  It may be good to change things up a little bit, when it comes to a plain classic yellow cake, but some people (myself included), don’t like coconut.  I don’t so much mind the taste and the fragrance of the coconut, it’s the texture of the coconut that I’m not to inclined to try.  Hence, I tried this recipe and changed it up with fine unsweetened shredded coconut.  If you’re not looking for a sexy yellow cake, you can always add a scoop of ice cream and dress it up with a little bit of berries.

Ingredients:
2 1/2 cups cake flour
1 cup shredded unsweetened coconut
3 tsp. baking powder
1 tsp. salt
3/4 cup unsalted butter, at room temperature
1  1/2 cups sugar
3 eggs
2 tsp. vanilla extract
1  400-mL can coconut milk

Preheat oven to 350 F.

Grease two 9-in. round cake pans with oil. Line bottoms with parchment.

In a medium bowl, stir flour with coconut, baking powder and salt.

In a large bowl, beat butter with sugar in a large bowl, using an electric mixer, until fluffy and white in color, approximately 3 min. Beat in eggs, one at a time, then beat in vanilla. With mixer on low, beat in flour mixture in 3 parts, alternating with coconut milk (start and end with the flour mixture)

Divide batter between prepared pans. Smooth tops. Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 35 min. Cool in pans on a rack, 10 min, then turn cakes out onto racks and let cool completely, 1 hour.

Coconut Cake